Buffalo Chicken Spaghetti Squash

I created this Buffalo Chicken Spaghetti Squash for my Whole30 reset. It’s low-carb, paleo, diabetic friendly, gluten free, healthy, and ABSOLUTELY YUMMY! 

I mentioned this Buffalo Chicken Spaghetti Squash in my Whole30 Week 1 check-in the other day, and I promised that I’d be posting the recipe soon… and here it is! 🙂

I have to admit though, the pictures for this kinda suck because I made this super late at night so I had no natural light going on… I didn’t feel like pulling out the studio lights (or even my decent camera) so I totally just snapped these with my iPhone right before I dug in. But just because the photography is a little on the atrocious side, I promise you this recipe is not!

I use Frank’s Red Hot sauce in this recipe which is totally Whole30 complaint (thank gosh!). I tried one of those store-bought Whole30 approved buffalo sauces because I’d heard great things… but I did not care for it one bit. It just had an odd taste to it. When I making chicken wings, I coat them in frank’s red hot anyhow though so that works for me as far as buffalo flavor goes.

To complete it, I drizzled a little bit of Habanero Ranch on top. You could also use non-Habanero Whole30 ranch but I think the habanero tastes better. YUM!

This is a great way to use up leftover chicken! If you’re not a fan of spaghetti squash (it kind of has a pumpkin taste) – you could also do this with some large zucchini or even sweet potatoes.

Buffalo Chicken Spaghetti Squash

Ingredients:

  • 2 cups cooked & shredded chicken (or cook raw diced chicken in with the peppers & onion)
  • 1 medium to large spaghetti squash, cut in half
  • 1 medium red onion, diced
  • 1-2 jalapeños, minced – seeds & membrane discarded if you don’t like the heat
  • 2-3 cloves garlic, minced
  • 3/4 cup Frank’s Red Hot Sauce
  • Ranch dressing to drizzle – I really like the Habanero Ranch when I’m doing Whole30 which isn’t really spicy at all
  • chopped green onions to garnish
  • salt & pepper to taste
  • extra virgin olive oil, to coat pan

Directions:

Preheat oven to 350 degrees. Slice ends from squash & discard. Cut in half. Using a spoon, scoop out the seeds from the center. Season the inside with salt & pepper. Bake cut side down on a parchment paper (or aluminum foil) lined baking sheet. Bake for 30-45 minutes, depending on how big your squash is. Let cool until you can safely handle it.

While the squash is cooking, sauté the onion & jalapeño in the extra virgin olive oil until the onions are translucent. Add the garlic & cook for an additional minute, or until the garlic is fragrant. Remove from the heat & season with salt and pepper.

Using a fork, gently scrape out the insides of the cooled spaghetti squash into a large bowl – reserving the shell. In that same large bowl, combine the spaghetti squash insides with the cooked chicken & the sautéed onion, jalapeños & garlic. Stir in the Frank’s Red Hot Sauce.

Scoop the mixture back into the empty spaghetti squash shells. Bake at 350 for 15 minutes. Drizzle with {Whole30} Ranch & sprinkle with a generous portion of chopped green onions.

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